Wednesday’s birthday trip to Books For Cooks and then on to Borough Market, London, yielded a feast of little known foods, aromas and experiences. There is no one in this world that is better at gift giving than my husband and he nailed it once again with this ultimate foodie experience.
In Books For Cooks I lost myself in a world shared with people equally as obsessed by food as me. Plus, I was allowed a small hoard of books which I have utterly immersed myself in ever since.
In borough Market I feasted on aromas, discovered a treasure trove of unfamiliar ingredients and met passionate stall holders who wanted to share their passion with the world. It was here that I found a stall selling the most beautiful seasonal mushrooms. It was here that I finally got my hands on the illusive King Oyster mushroom! I have hunted these, the royalty of mushrooms, for so long and I am so excited to now present this wonderful recipe!
A note on The King Oyster Mushroom. These mushrooms are very heavy and tightly packed. I bought three and a half mushrooms and they weight 250g. Season well and sautee for a good length of time. If you do this they will develop a glorious, almost bacon like, flavour and crispness on the outside. The inside has real substance, it is chewy and, I suppose, as close as any fresh mushroom could get to being meaty. These mushrooms are a real foodie treat and should be tried at least once, but they can be replaced in this recipe by any other fresh mushroom you desire.
Decadent Mushroom Risotto With Sauteed King Oyster Mushrooms
Equipment
- 1 Large Saucepan / Saute Pan
- 1 Large Frying Pan / Saute Pan
Ingredients
For the risotto
- 1 tbsp Light olive oil
- 1 Medium onion (about 100g) Finely chopped
- 2 sticks Celery (about 130g) Washed and finely chopped
- 15 g Dried porcini mushrooms
- 100 ml Boiling water
- 250 g White mushrooms Sliced
- 2-3 cloves Garlic Minced
- 250 g Arborio rice
- 100 ml Dry vermouth 175ml good quality dry white wine can be used instead (but vermouth is cheaper).
- 1.2 litres Boiling water
- 1 each Vegetable stock cube
- 100 ml Plant cream I used Alpro Single
- 4 tbsp Nutitional yeast I used Engevita
- Salt & pepper
- 1 small bunch Flat leaf parsley (stalks removed) Roughly chopped
For the sauteed mushrooms
- 2 tsp Light olive oil
- 250 g King oyster mushrooms Each sliced into 4-5 slices
- Salt & pepper
Instructions
For the risotto
- Heat a large saute pan or saucepan over a medium high heat. Add the oil, onion and celery and sweat for about 15 to 20 minutes, stirring regularly. Do not colour, just soften. Add a little water if it looks like they are starting to colour.1 tbsp Light olive oil, 2 sticks Celery (about 130g), 1 Medium onion (about 100g)
- Put the porcini mushrooms in a bowl and pour 100ml of boiling water over the top. Allow to stand for 15 minutes.15 g Dried porcini mushrooms, 100 ml Boiling water
- Add the sliced white mushrooms to the onions and celery, season with salt and pepper and fry for around 5 – 10 minutes, until just starting to colour, stirring regularly.250 g White mushrooms, Salt & pepper
- Add the garlic and fry for around 2 minutes, stirring well.2-3 cloves Garlic
- Add the Arborio rice to the saucepan, stir well and cook for 1 minute. Then add the dry vermouth and cook for a further minute.250 g Arborio rice, 100 ml Dry vermouth
- Transfer the rehydrated porcini mushrooms to a chopping board (whilst retaining the soaking liquid) and slice finely. Add to the saucepan.
- Add all of the vegetable stock to the pan and stir well. Cook for 20 – 25 minutes over a medium high heat, stirring very regularly.1.2 litres Boiling water, 1 each Vegetable stock cube
For the sauteed mushrooms
- Place a large frying pan / saute pan over a medium high heat. Add the oil and the sliced king oyster mushrooms and season well with salt and pepper. Turn every few minutes, ensuring each slice develops the same amount of colour. Fry until well cooked and a deep golden brown all over. This will probably take about 15 minutes.2 tsp Light olive oil, 250 g King oyster mushrooms, Salt & pepper
For the risotto
- Taste the risotto and check that the rice is cooked. You don't want it to be mushy, but you also don't want it to have too much bite. It should have a little bite, but must be cooked. Restaurants like to serve risotto al dente, but often get it wrong and ruin the meal by completely undercooking it. Remove from the heat, stir in the plant cream and the nutritional yeast and season to taste. Leave to stand for 5 minutes before serving100 ml Plant cream, 4 tbsp Nutitional yeast
- To serve – top with beautifully sauteed King Oyster mushrooms and a sprinkle of flat leaf parsley. Enjoy!1 small bunch Flat leaf parsley (stalks removed)
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